Full ingredients list:
3 radishes, thinly sliced
1/3 medium cucumber, cubed
4 cherry tomatoes, halved
1 head cos lettuce, leaves torn
2 teaspoons olive oil
1 tablespoon pepitas
150g firm white fish fillet (such as snapper or ling)
2 teaspoons gluten-free Cajun seasoning
1/2 x 250g pouch microwavableblack rice
Nutritional information (per serve)
Instructions and steps:
Step 1Arrange salad ingredients on a serving plate and drizzle lightly with olive oil.
Step 2Place a small non-stick frying pan over medium heat and dry-fry the pepitas until light brown and toasted. Set the seeds aside in a bowl to cool.
Step 3Return pan to heat and spray with olive oil. Add fish to the pan, sprinkle with the Cajun seasoning and cook for 1–2 minutes, each side, or until browned and cooked through.
Step 4Microwave the black rice according to packet instructions. Serve rice with the salad and Cajun fish. Sprinkle over with the toasted pepitas.
About this recipe
First published: July 2016